On the menu:
Apple-Thyme Roasted Turkey with Creamy Pancetta Gravy
Carmelized Parsnip & Farro Dressing with Sage Browned Butter
Yukon Potato Gratin with Parmesan-Rosemary Bechamel
Pomegranate Lacquered Sweet Potatoes
Cranberry Lemon Basil Relish
Yvonne Condes created a gluten-free version of the dressing.
Hands down my favorite was the Cranberry Lemon Basil Relish. I could eat it for breakfast, lunch & dinner!
Here’s the recipe:
1 12 -oz bag of fresh cranberries
2 tangerines, cut into slices with skins, seeds removed
5-6 big leaves of basil
1 tbl of lemon zest
2/3 cup sugar
1 tsp salt
1/2 red chili flake
Combine all ingredients in a food processor until finely chopped. Put in a bowl and refridgerate at least one hour before serving. (You can definitely make this ahead of time. The longer it sits the better it tastes.)
* I was not compensated for hosting this event.